Valencian "coca", a culinary harvest
Not only does the Valencian Community offer beautiful landscapes and a spectacular climate, it also offers rich cuisine. Among its most popular dishes we find coca. A food that emerged from the reuse of bread dough which has become a staple in all bakeries.
Have you ever tried a typical Valencian coca? If your answer is no, I assure you that when you reach the last sentence of this article you will be willing to try one. Coca is a pastry and bakery dough consumed on the Mediterranean coast.
This food was invented thanks to the use of bread dough that had not risen. Instead of discarding it, it was used and baked flat instead. In the beginning this coca was sweetened and served as a dessert, but over time, seasonings were added to this dough until it became a savoury dish.
Coca varies according to the base of the bread; sweet or savoury, and depending on whether it is open or covered. Its measurement also varies according to the recipe and the region, you can find cocas between 5cm and 1cm in size.
This delicacy is pizza's first cousin, but it is smaller in size, elongated, round or square and generally eaten in one piece.
Some types of coca that you can get are ratatouille, sausage, peas and onion, and sweet versions like coca de muffins, or those known as "coca de llanda", such as almond or orange, among many other varieties.
This popular snack has managed to transcend time and sneak into the most avant-garde and modern kitchens. Creative reinterpretations of coca have been made, for example, confit bacon coca, mushrooms and teriyaki or squid ink with crispy prawns and roasted vegetables.
A product that was formerly cooked with leftover bread and seasonal products that were available, has now been recreated in the most original way possible, but continuing that connection with the past.
We advise you to try both the traditional coca and one of the contemporary versions, so you can decide which one is your favourite.
This food was invented thanks to the use of bread dough that had not risen. Instead of discarding it, it was used and baked flat instead. In the beginning this coca was sweetened and served as a dessert, but over time, seasonings were added to this dough until it became a savoury dish.
Coca varies according to the base of the bread; sweet or savoury, and depending on whether it is open or covered. Its measurement also varies according to the recipe and the region, you can find cocas between 5cm and 1cm in size.
This delicacy is pizza's first cousin, but it is smaller in size, elongated, round or square and generally eaten in one piece.
Some types of coca that you can get are ratatouille, sausage, peas and onion, and sweet versions like coca de muffins, or those known as "coca de llanda", such as almond or orange, among many other varieties.
This popular snack has managed to transcend time and sneak into the most avant-garde and modern kitchens. Creative reinterpretations of coca have been made, for example, confit bacon coca, mushrooms and teriyaki or squid ink with crispy prawns and roasted vegetables.
A product that was formerly cooked with leftover bread and seasonal products that were available, has now been recreated in the most original way possible, but continuing that connection with the past.
We advise you to try both the traditional coca and one of the contemporary versions, so you can decide which one is your favourite.